This Chinese-style favourite makes for a quick and very filling lunch or light supper.

1. Bring a pan of water to the boil, add the noodles and baby corn and cook for 3 minutes. Drain and rinse in cold water.

2. Pour the stock into the saucepan, add the soy sauce and bring to a simmer. Mix in the chicken, spring onions, cooked noodles and baby corn and heat through for 1-2 minutes until piping hot. Pour into a bowl and serve.

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1. Bring a pan of water to the boil, add the noodles, mushrooms and baby corn and cook for 3 minutes. Drain and rinse in cold water.

2. Pour the stock into the saucepan, add the soy sauce and bring to a simmer. Mix in the spring onions, cooked noodles, mushrooms and baby corn and cook for 1-2 minutes until piping hot. Pour into a bowl and serve.

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Serve with 100 g (3 & a half oz) cooked new potatoes and a generous salad.

1. Preheat the oven to Gas Mark 6/200C/fan oven 180C and put a non-stick baking tray in to heat. Mix together the chicken, salami, courgette, basil, flour and seasoning in a bowl until combined.

2. Stir in the egg yolk and, using wet hands, shape the mixture into three patties. Transfer to the pre-heated baking try and spray with the cooking spray. Bake in the oven for 15-20 minutes until golden, turning halfway through the cooking time. Serve immediately.

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This Japanese dish uses thick udon noodles, a classic Japanese ingredient.

1. Heat a non-stick frying pan until hot and spray with the cooking spray. Fry the steak for 2 & half - 3 minutes on each side over a high heat and then transfer to a warm plate and leave to rest.

2. Add the onion to the pan and fry for 1 minute and then add the sugar snap peas and mushrooms pus 1 tablespoon of water. Stir-fry for 2 minutes. Mix the teriyaki sauce with the cornflour and 4 tablespoons of cold water, add to the frying pan and cook for 1 minute.

3. Mix the udon noodles into the sauce and vegetables. Cook for 1-2 minutes until heated through. Slice the steak thinly and serve on top of the noodles.

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This is a filling and tasty veggie version of the Teriyaki Beef Udon recipe above

1. Heat a non-stick frying pan until hot and spray with the cooking spray. Add the onion to the pan and fry for 1 minute and then add the sugar snap peas, mushrooms and baby corn plus 1 tablespoon of water. Stir-fry for 2 minutes.

2. Mix the teriyaki marinade with the cornflour and 4 tablespoons of cold water, add to the frying pan and cook for 1 minute.

3. Mix the udon noodles into the sauce and vegetables. Cook for 1-2 minutes until heated through.

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1. Spray a lidded non-stick saucepan with the cooking spray and fry the onion and chilli for 2 minutes.

2. Add the chicken and stir-fry for 1 minute over a high heat. Sprinkle in the sugar and cook for 1 minute more until caramelised.

3. Mix the soy sauce, stock and rice vinegar or lime juice together. Pour over the chicken, cover the pan and simmer gently for 10 minutes.

4. Remove the lid, increase the heat and bubble for 2 minutes until slightly reduced, tossing the chicken in the sauce to glaze.______________________________

Gonna try out Lucas's Chicken Curry next. YUM! (Had to query "laurel leaf" and "curry leaf" - but turns out to be what we know as bay leaf):

Spoiler:

500 gr. chicken (this can be chicken filet, but I prefer chicken thighs or legs, the bones give more taste).

2 big onions

3 garlic cloves

2 carrots

3 tomatoes

chili sauce (such as tabasco)

Garam Masala (or other curry powder)

laurel (or curry leaves)

Pepper and salt

(optional) spring onions

Start by chopping the onions and the garlic cloves. softly sauté the onions in a large pot (oil is better then butter for this recipe). While the onions are in the pan, rub the chicken with the currypowder and the chopped garlic.

When the onions are glaced, put the chicken parts into the pan and brown them on all sides.turn the heat to low. Now chop the tomatoes into cubes (or use a can of diced tomatoes) andchop the carrots finely. Add both carrots and tomatoes to the chicken and fill up the pan with wateruntil the chicken is covered by it. Now add the chili sauce, pepper, salt and laurel to taste (2 leaves. If you are using the small curry leaves, you should use 3 or 4). Adding a little drizzle of lemon juice at this moment helps to bring out the taste real nicely.

Simmer until the chicken is tender (around 45 minutes). Serve with white rice or couscous andsprinkle some spring onions on top. Chopped cucumber goes well together (make sure to 'marinate'the cucumber in a bit of lemon juice or malt vinegar after chopping for extra freshness)!

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